Shrimp Tacos with Corn Salsa

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Shrimp Tacos with Corn Salsa

Ingredients
Ingredient Checklist

1 cup fresh corn kernels (about 2 ears)

1 teaspoon olive oil

2 tablespoons chopped green onions

2 tablespoons chopped fresh cilantro

3 tablespoons fresh lime juice, divided

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 diced peeled avocado

Cooking spray

1 pound medium shrimp, peeled and deveined

2 teaspoons honey

¼ cup light sour cream

8 (6-inch) corn tortillas
Directions
Step 1
Preheat broiler to high.

Step 2
Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.

Step 3
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

Step 4
Combine sour cream and remaining 1 tablespoon juice in a small bowl.

Step 5
Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/4 cup corn mixture, about 4 shrimp, and 1 1/2 teaspoons sour cream mixture.

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